Vegetarian Cabbage Rolls

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30 minutes
15 minutes
Vegetarian Cabbage Rolls

Stuffed with mushrooms, red pepper, zucchini and more!


  • 1-1/2 cups chopped fresh mushrooms

  • 1 cup diced zucchini

  • 3/4 cup chopped green pepper

  • 3/4 cup chopped sweet red pepper

  • 3/4 cup vegetable broth

  • 1/2 cup bulgur

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried marjoram

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon pepper

  • 1 large head cabbage

  • 6 tablespoons shredded Parmesan cheese, divided

  • 2 teaspoons lemon juice

  • 1 can (8 ounces) tomato sauce

  • 1/8 teaspoon hot pepper sauce


  • In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes.

  • Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.

  • Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.

  • Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

Nutrition Facts

2 each: 142 calories, 3g fat (1g saturated fat), 5mg cholesterol, 675mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 8g protein.


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